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How to:

Roast pork

Nothing beats the taste of a delicious pork roast, and it's not difficult to do at all. To cook, proceed as follows:

Preheat the oven to 180° C and season the surface of the roast. Place on a rack on a shallow roasting pan.

Roast, uncovered, in centre of oven for 25 minutes per 500g and an extra 20 minutes until cooked.

Allow to stand 10 minutes before carving.

TRY THESE RECIPES

Note: You can get a wonderful free range de-boned pork leg roast or commercial deboned pork leg roast and pork silverside from Woolworths. It's trimmed of excess fat and bone and specially selected from approved and independently audited suppliers.

Woolworths' free-range pork is true South African pork that comes from animals that are reared in the outdoors, receive no growth hormones or routine antibiotics and are independently audited.

Do try their pork belly roast and here are some ways to cook it.

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Recipe by:	Kevin Joseph
Serves:	4
Category:	A little effort / Great value
Prep time:	30 minutes
Cooking time:	3 1/2 hours
Ingredients: 1.5 kg pork belly, trimmed and cleaned Chinese five-spice powder, for rubbing Maldon salt and freshly ground black pepper Canned baby apples, to garnish For the sauce: 2 carrots, chopped 4 apples, chopped 2 stalks celery, chopped 3 leeks, chopped 1/2 cup soya sauce 3 T apricot jam sea salt and freshly ground black pepper For the cabbage: 1 onion, finely chopped 2 T olive oil 1 t caraway seeds 2 T white-wine vinegar 50 g sugar 1 red cabbage, finely chopped sea salt and freshly ground black pepper
Cooking instructions: Preheat the oven to 100°C. Rub the pork belly with the five spice powder and season liberally. Place on a roasting pan, skin side down, and roast for 3 hours. Increase the temperature to 160°C for the last 10 minutes to brown the meat while turning frequently. Serve with the sauce and cabbage and top with canned baby apples, warmed through and drained. To make the sauce: To the pork drippings, add the carrot, apple, celery and leek and roast for 5 minutes. Transfer to a saucepan over a medium to low heat and add the soya sauce and apricot jam. Simmer for 15 minutes, then strain, blend and season to taste. To make the cabbage: In a pan over a medium to low heat, sweat the onion in a little olive oil. Add the caraway seeds, white-wine vinegar, and sugar and cook for 2 minutes. Add the cabbage and allow to caramelise. Season to taste and serve.

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How to:

Roast pork

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